I mentioned the difference between seasonings and spices in my recent post about the Mystery and Magic of White Pepper. and got a pile of questions on the topic. I’ll try to answer them in this follow-up. But I guarantee my answers will generate even more questions on this arcane subject…Read More →
A new overview published in Economy & Markets says there’s no way around it: The world will have to produce 50 per cent more food by 2050 to feed a population projected to reach 9 billion by then. No matter how you look at it, that’s a tough challenge – especially without alternative agriculture…Read More →
Somebody has put together a collection of ‘Horrifying’ McDonald’s reviews on the Web. I usually take the side of the critics who pan the chain restaurants, and champion the fresh food, freshly made approach. But I just can’t agree with these downright nasty comments about McD’sRead More →
…Or, at least, give you a much-needed leg up in the world. That’s the premise behind a number of notable restaurant and food service projects that are changing the lives of ex-cons, recovering drug addicts and under-privileged folks. Here are just a few of the success stories…Read More →
Petey, this one’s for you! For everybody else, my dear friend Peter called last week looking for advice. His Easter Leg of Lamb should have come out a masterpiece, but, instead, it was ‘toast’. More precisely, in his words: Shoe Leather. However, there are lots of ways to avoid overcooking Lamb…Read More →
Do you know the difference between good old, every-day Black Pepper and its more-exotic cousin, White Pepper? Have you ever used White Pepper in your cooking? If not, you’ve been missing out on one of life’s simple culinary pleasures! Behold the mystery and magic of White Pepper…Read More →
The corporation that owns and operates Swiss Chalet Rotisserie Chicken restaurants has bought the Quebec-based St. Hubert Rotisserie Chicken restaurant chain for just over half a billion dollars. But the Ontario-based takeover has a lot of Quebec nationalists up in arms…Read More →
I can’t stand it any longer. I just have to know. And, as result, so do you: Why do they sell Jams and Jellies by volume (fluid oz./ml) and other spreads – Honey, Peanut Butter, Nutella, you name it – by weight (oz./gram)? Herewith follows a digest of my recent in-depth research into this vexing issue…Read More →